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RYE: Bread, Whiskey, and Jewish History

February 29, 6:30 pm9 pm.
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Join The Neighborhood, The Reher Center for Immigrant Culture and History, and New York Distilling Company for an evening in celebration of rye in all its forms! Rye bread, rye whiskey, and a discussion of the unique (Jewish) history of this grain are all on the menu as we gather in this Bushwick distillery.

We will learn and taste our way through rye’s intimate relationship to Eastern European Jewish gastronomic traditions, and the evolution of rye over time, including its contemporary revival!

In addition to tasting rye bread from Black Rooster Food and a tasting flight of whiskey from New York Distilling Company, we will hear a conversation between food historian Andrew Coe, author of A Square Meal: A Culinary History of the Great Depression, rye expert Avery Robinson of Rye Revival, and Jewish historian Sarah Litvin of the Reher Center, moderated by Amy Halloran, author of The New Bread Basket . We will also hear from renowned spirits expert and NYDC Founder Allen Katz.

The event is curated by The Reher Center and organized in collaboration with NYDC as part of The Neighborhood’s contemporary Jewish Food programs.

This is a 21+ event.